Creamy Barley & Mushroom Risotto

Hearty, Creamy, and Delicious: Barley Risotto with Mushrooms!

This isn’t your average risotto! We’ve swapped out the traditional arborio rice for nutty, high-fiber pearl barley to create a dish that is just as creamy and comforting, but with a more wholesome and satisfying bite. Packed with savory, earthy mushrooms, this Creamy Barley & Mushroom Risotto is a perfect weeknight meal that feels incredibly special.

Why This Recipe is a Must-Make:

• Elevated Comfort Food: It has all the rich, decadent texture of a classic risotto with a unique, hearty twist.
• Wholesome & Filling: Barley adds a fantastic amount of fiber, making this a truly satisfying and nourishing meal.
• Deep Umami Flavor: The combination of sautéed mushrooms, broth, and a touch of cheese creates a deep, complex flavor that will have you coming back for more.
• Customizable: Want to add more greens? Stir in some spinach or kale at the end. Looking for a different flavor profile? Try adding roasted butternut squash or fresh herbs like thyme or rosemary.

Creamy Barley & Mushroom Risotto

Barley is an excellent source of soluble fiber, which is crucial for lowering cholesterol. Mushrooms add a rich, savory flavor.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 2

Course: Main Course, Side Dish

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 1 tbsp olive oil (extra virgin)
• ½ cup yellow onion diced
• 2 cloves Garlic minced
• 1 cup pearled barley rinsed
• 4 cups low-sodium vegetable broth warmed
• 8 oz mixed mushrooms (cremini, shiitake, or button) Sliced
• ¼ cup grated parmesan cheese (optional, for flavor)
• 2 tbsp fresh parsley chopped
• salt & pepper to tase

Method

 

1. Heat olive oil in a large saucepan or pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
2. Stir in rinsed barley and cook for 1 minute, stirring constantly, to lightly toast the grains.
3. Add about 1 cup of warmed vegetable broth to the barley, stirring constantly until almost all liquid is absorbed.
4. Continue adding broth, 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding more. This process will take about 25-30 minutes, until the barley is tender but still has a slight chew (al dente).
5. In a separate small skillet, sauté the sliced mushrooms over medium-high heat until browned and tender, about 5-7 minutes.
6. Once barley is cooked, stir in the sautéed mushrooms and Parmesan cheese (if using).
7. Season with salt and black pepper to taste. Stir in fresh parsley and serve immediately.

Notes

Nutrition (per serving, approximate, without Parmesan):

 

• Calories: 350-400
• Total Fat: 8-10g
• Saturated Fat: 1-2g
• Cholesterol: 0mg
• Sodium: 350-450mg (adjust based on broth)